Dennis Smith of Independence recommends: "I like their original sauce wings. They are much better than anywhere else I have tried."

Chris Eveland, who makes the wings at Dickmann's, said, "We buy the really plump, high-quality wings, and wing prices are really high right now, so we don't make a lot of profit, but they bring people in. They're what we're known for. We make all the sauces too."

Tuesdays are 50-cent wings. Any night you can get 25 for $18, 5 for $4.75.

What kind of wings do they serve? Mild, BBQ, Medium, Hot, Spicy Garlic and Teriyaki

Rob Edgar of Cincinnati likes them because: "The sauce is very good and the wings are never dry. If you get medium or hot buffalo sauce, they have jalapenos in the sauce."

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Owner Paul Goebel said they sell thousands of wings a week, so they're always dealing with very fresh wings. "We do four sauces," he said. "My feeling is that if you do four of them right, you don't need to worry about having 18."

Ryan Scott of West Chester likes them because: "The wings taste as if they were cooked directly on a log (that's a good thing). They have an awesome smoky flavor with a really unique sauce both cooked on and with more added. Usually my experience with smoked wings is the texture is dry and not very flavorful. I don't know if the fact that they're grilled first makes the difference, but they are smoky, juicy and flavorful all at the same time! You have to ask for them specifically because they are only included in the sampler on the menu, but you won't be disappointed. And call ahead because they go fast."

Owner Matt Cuff said they grill, then smoke their wings, and use a competition sauce on them. "It's a combination mustard sauce and tomato sauce, very unusual. Our wings are catching on quick."

Knockback Nats

10 W. Seventh St., Downtown

513-621-1000

What kind of wings do they serve? Smoked with a dry rub

Brendan Martin of Clifton likes them because: "They pick them up in a sandwich press, so you get good crisp on both sides. They are a unique and truly delicious wing. Also, the bar itself has a great atmosphere."

Manager Chrstian Tolzmann said they buy their wings at Findlay Market, put a dry rub on them and put them in the smoker for three hours. Monday is 50-cent wing night.

Andy Dunne of Cincinnati recommends: "Any kind but the spicy garlic are the best. Unlike most wing places that just fry chicken bones and throw sauce on them, these wings actually have meat. Their spicy garlic sauce has real chunks of garlic, and the blue cheese they give you is chock full of real blue cheese."

Caroline of Columbus likes their grilled wings with a Cajun dry rub: "The grilled dry-rub wings are one of my top guilty pleasures. They're crispy and flavorful. All those spices get stuck in your teeth -- definitely not a first date food. No matter, the spicy, crispy, succulent flavor is worth it."

"We have lots of different sauces, like a habanero ranch, and garlic with real minced garlic, and they're super-big," said Corey Corson, the daytime bartender. "Yesterday during lunch I barely sold anything else. People drive 45 minutes to eat our wings. "

Heather Pope of Goshen likes them because: "They have the best flavors. The sauces are butter-based instead of vinegar-based; I prefer that. They have dry rubs, also. The chipotle BBQ tastes like Grippo's chips. They also have a drive-thru window, so you can order ahead and just pick up your wings, and not even get out of the car. Best wings EVER!"

Ken Ferguson of Cincinnati says: "They serve a variety of wings from mild up to Triple Atomic, which was featured on 'Man v. Food.' They are delicious."

What kind of wings do they serve? Original Buffalo, Ginger Teriyaki, Garlic, Mike's Mix, Parmesan Garlic, Kansas City BBQ and Carolina Gold, with temperatures ranging from mild to "stupid hot."

Diane Rankin of Delhi likes them because: "They are always cooked perfectly, never overcooked. It's just the right amount of sauce, and you always get what you order. Wings are moist and juicy, and they have the best ranch and blue cheese dressing to go with the wings."

Mark Phair of Hamilton likes them because: "Their sauce is outstanding. My favorites are a Carolina mustard sauce and something called Mike's Mix.' It is a combo of several flavors mixed together. While it may not be for everyone it is the best sauce I have had on wings and many of my friends agree. Their wings are also on the larger size and really meaty. They also make some great curly fries!"

Stevie Comptosk of the Eastside likes them because: "They serve very large wings where you not only pick your flavor but also how spicy you would like them on a five-point scale. [I like them] Also for their size but more so due to the fact that you can pick both flavor and heat level. It would be nice if more places did this."

Rusty DeArmond of Western Hills recommends the Hot Garlic wings: "They are best EVER."

Owner Mike Fischer said that Super Bowl is the biggest time of year for wings, when they sell a lot by the 50-piece tray. "We've been around a long time, and have a lot of loyalty from our customers. We're lucky," he said. "Some of those customers come in regularly for the super "stupid-hot" wings." Wednesday is 60-cent wing night.